Change of Constituent Components in Selected Korean Chestnut (Castanea crenata S. et Z.) Cultivars by Different Storage Conditions
2009
Kim, D.J., Kangwon National University, Chuncheon, Republic of Korea | Chung, M.J., Kangwon National University, Chuncheon, Republic of Korea | Seo, D.J., Kangwon National University, Chuncheon, Republic of Korea | You, J.K., Kangwon National University, Chuncheon, Republic of Korea | Shim, T.H., Institute of Health and Environment, Gangwon Province, Chuncheon, Republic of Korea | Choe, M., Kangwon National University, Chuncheon, Republic of Korea
The aim of this study was to analyze moisture, crude protein, crude lipid, vitamin C and sugar changes in selected Korean chestnut cultivars such as Danteack, Deabo, Seokchu, Okkwang and Byunggo during storage at 4℃ and -10℃ for 10 months. The moisture contents of selected Korean chestnut cultivars ranged from 49.9 to 57.4%. The moisture content of Seokchu was the highest. The contents of moisture in white kernel were higher than that in yellow kernel. The content of moisture showed decreasing tendency after 10 months of storage. The crude protein and crude lipid contents in whole kernel of selected Korean chestnut cultivars were 3.3~4.2% and 0.3~1.6%, respectively. The crude protein content of Deabo was the highest. The crude protein in Danteack, Seokchu, Okkwang and Byunggo was increased during storage at 4℃ for 10 months, while that in whole kernel of Deabo was decreased and no changes in crude protein in yellow kernels of Deabo were observed. The crude protein in Okkwang was increased during storage at -10℃ for 10 months. The cold storage was found to have higher composition change of crude protein than the freezing storage. The content of crude lipid in Daebo and Byunggo was decreased during storage at 4℃ and -10℃. Yellow kernels of Deabo, Okkwang and Byunggo were found to have higher crude lipid content than white kernels. The vitamin C content also decreased during storage at 4℃ and -10℃ and the decrease in vitamin C content was higher at 4℃ than -10℃. Vitamin C was not detected after 3 months storage at -10℃. The sugar content increased at the latter period storage at 4℃ and -10℃. The sugar content of selected Korean chestnut cultivars ranged from 36.2~44.3% and Dantaek had the highest sugar content.
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